| Prep Time | 15 |
| Cook Time | 10 |
| Servings |
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Ingredients
- 2 T olive oil divided
- 4 green onions thinly sliced
- 1/2 red or orange bell pepper diced
- 6 cloves garlic minced
- 2 fresh jalapeno peppers finely diced
- 1 C shredded sweet potato
- 1 egg lightly beaten
- 1/2 C almond meal
- 1/2 C chopped cilantro
- 1 T ground cumin
- 2 14.5 oz canned black beans drained and rinsed
- salt and pepper to taste
Jalapeno Cilantro Remoulade
- 1/2 C plain strained greek yogurt
- 2 tsp fresh lime juice
- 1 small jalapeno minced
- 1 T cilantro chopped
- salt and pepper to taste
Ingredients
Jalapeno Cilantro Remoulade
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Instructions
- Heat 1 tablespoon olive oil in a small skillet over medium heat.
- Saute green onions and bell peppers until softened, about 1 minute.
- Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
- Transfer contents of skillet to a large bowl. Stir in black beans and mash with a fork. Season with salt and pepper.
- Mix in sweet potatoes, cilantro, egg, and almond meal. Divide into 8 balls, and flatten into patties.
- In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet (I used an ovenproof skillet) with 1 tablespoon oil.
- Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with jalapeño remoulade.